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New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four Star Restaurants, ........by Molly Oneill
Synopses & Reviews
NIBBLES AND NOSHES
Falafel, fritters, and the Four Seasons' Salmon Rillettes. Grandma Dora's Chopped Liver and Lupe's savory Empanadillas. Steamed pork dumplings, a caviar primer, smart cocktails by the borough. SOUP AND BREAD Mai Loan Bass' Vietnamese Sweet and Sour Soup and Spring Street Prosciutto Bread. Lord & Taylor's Scotch Broth and West Indian Coco Bread. Plus Eli's Orwasher's, and the return of the neighborhood bakery. MAIN STREET MEATS The "21" Club Burger. The New Your steak. June Bobb's Garlic Pork, and Leg of Lamb with Oregano Potatoes. And oh, the brisket! CHICKEN TOWN Andre Soltner roasts it, Laurie Colwin bakes it, Mrs. Pearl Colwin cacciatories it, Yvonne "Lola" Bell fries it, Mrs. Hathansel paprikashes it, Allan Vernon jerks it, Kaneeze Fatima tandooris it, and Carmen Luisa Reyes turns hers into soulful Arroz con Pollo. SEAFOOD Grand Central Oyster Bar's classic Oyster Pan Roast. The genius of Gilbert Le Coze and his Shellfish Stew. Anne Rosenweig's signature Lobster Club Sandwich and Ed Bradley's spicy Shrimp Creole (takes less than 60 minutes). VEGETABLE SOPHISTICATION Edna Lewis' Greens and Marvelous Marrakesh Carrots. Abyssinian Baptist Church's Slow Cooked Green Beans and Union Square Caf,'s Mashed Turnips with Crispy Shallots. THE WAYS TO LOVE PASTA From lasagne to pastisio, pierogi to wonton, pad Thai to cold sesame noodles. With Puttanesca a la Andy's Colonial Tavern, Turkey Day Spaghetti Carbonara, and Horn & Hardart's Baked Macaroni and Cheese. 63 SPECTACULAR ENDINGS Sally Deitz's Outrageous Chocolate Cake. Junior's Cheesecake, Lindy's Cheesecake. That famous Carrot Top Cake. Le Cirque's CrSme Brulee and Greek Diner Banana Cream Pie, the pie that reaches the sky. PLUS hundreds of photographs, walking tours, shopping tips, cooking hints, feature stories, anecdotes, and where-to-find-its throughout. CITYMEALS-ON-WHEELS In the true spirit of a community cookbook, a portion of the royalties earned by this book are donated to CityMeals-on-Wheels.
MOLLY O'NEILL The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spend five years on THE NEW YORK COOKBOOK.
New York is Americaís kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewisís Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating.
Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla OíConnor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours. Main Selection of Book-of-the-Month's Club HomeStyle Books. Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. 221,936 copies in print.
A percentage of the royalties goes to Citymeals-on-Wheels.
Includes bibliographical references (p. 474-476) and index.
About the Author
The Damon Runyon of the New York food world, Molly O'Neill is food columnist for The New York Times Magazine. She spent five years on The New York Cookbook.
Table of Contents
LOOKING FOR THE HEART OF THE CITY
NIBBLES, NOSHES, AND APPETIZING
Meal Starters, coffee breaks, street food-New York's best little bites. Falafel, Jamaican beef patties, hummus, clam fritters, savory chicken wings, and Jarlsberg squares.
Noshing with Lou Singer
A Taste of the Tropics
On Being a Hostess with the Leastest
Lox, Stock, and Bagels
To Catch a Proper Nova
Smart Cocktails by the Borough and Beyond
The Caviarteria and What It Knows
New York's Artisan Springs
SOUPS FOR SIPPING, SLURPING, SUPPER
New York bowlfuls. Chicken soup in all its ethnic varieties. Scotch broth, hot and sour soup, and Hungarian szekely. Borscht, bisque, green minestrone, white bean soup, and snert.
Chicken Soup: A New York Panacea
Matzoh Bowl I
The Soup Man of 55th Street
Manhattan Clam Chowder
TO BAKE AN HONEST LOAF
Breads with crust and breads with heft. Fresh muffins, bagels, babka, beer bread, roti, parantha, and focaccia.
The Brick Oven Brotherhood
Where to Buy a Good Loaf
Stalking the Perfect Pizza Pie
To Make a Soft Prezel
A Bagel Is a Bagel . . .
Food on foot. Tours of New York's ethnic neighborhoods and food markets. Where to stop and why.
THE GREENING OF NEW YORK
New York cooks offer up Southern-style and Chinese-style greens, Caribbean callaloo, Marrakesh carrots, and artichokes with a Turkish twist. Plus baked beans, potato chips, and potato latkes. And salads. And pickles.
The Greening of New York
New York's Greenmarkets
Mrs. Beausojour's Short Guide to Caribbean Vegetables
Lexicon of Asian Vegetables
Mickeys and Chips
For Those Who Don't Know David "The Latke King," There Is Some Hope.
Brighton Beach Memories
The Caesar Salad Song and Caesar Salad Translation
New York in a Pickle
Wildman Looks for Dinner
The Smart Cook
Using Infused and Syrup-Flavored Oils
A CHRONOLOGY OF SIGNIFICANT CULINARY EVENTS IN NEW YORK CITY
New York has always been a happening food town. From the first coffee-houses in the 1600s to soda fountains in the 1800s to hot dogs, cafeterias, Chiclets, Tootsie Rolls, and cheesecake, New Yorkers have made their mark.
NEW YORK NOODLES
Spaghetti, linguine, penne, orzo-pastas dried and fresh with their sauces. Plus pierogis, wontons, polenta, grits, tabbouleh, and risotto.
Pasta Plus Dumplings, Noodles, and Grains
The Red Sea
Mrs. Romana Raffetto of Houston Street
Just a Few New York Noodles
Bumper Crops in Bensonhurst
Arthur Avenue Nights
Salvatore ("Mr. Wab") Medici of East Harlem
National Spaghetti Carbonara Day
THE MEAT OF THE MATTER
Great Steaks, brisket, casseroles, cutlets, stews, and chops. Unbelievable barbecue, meatloaf every way, and a hamburger like no other. Plus shish kebab, leg of lamb, couscous, and South African
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